Crispy Chicken Shawarma Wrap with Toum Garlic Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest wraps, toast them in a dry skillet over medium heat, pressing gently with a spatula. The pomegranate glaze will caramelize and create a crackling texture.

If you prefer a softer wrap, reduce the toasting time to 1 minute per side. To keep the fries crispy, add them just before rolling and avoid overfilling with wet ingredients like tomatoes—pat them dry first.

When slicing the wraps, use a sharp serrated knife and cut on a diagonal for a clean cut that shows off the layers. Serve the toum in a bowl alongside, so everyone can add more as they eat. If the wraps are made ahead, keep them warm in a low oven (200°F/95°C) for up to 20 minutes, but they are best eaten fresh out of the skillet.

Variations

• Spicy Harissa Version: Add 1-2 tablespoons of harissa paste to the marinade for extra heat, and swap the red pepper paste for harissa in the glaze. Serve with a cooling yogurt sauce instead of toum if desired.
• Vegetarian Falafel Wrap: Replace the chicken with crispy falafel balls. Skip the chicken marinade and instead toss the falafel in the spice blend after cooking. Assemble the wraps with all the same toppings and glaze.
• Beef Shawarma Wrap: Use thinly sliced beef sirloin or flank steak in place of chicken. Marinate for 2 hours, then cook quickly over high heat until medium-rare (145°F/63°C). Let rest for 3 minutes before slicing. The rest of the recipe stays the same.
• Grilled Chicken Version: Marinate the chicken as directed, then grill over medium-high heat for 5-6 minutes per side until charred and cooked through. Slice and assemble as usual. Toasting the wraps on the grill adds a smoky flavor.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. Keep toum separate.

Freezer

Freeze assembled, un-toasted wraps for up to 1 month. Thaw overnight in the refrigerator, then brush with glaze and toast in a skillet until hot and crispy.

Reheat

Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes.

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. Keep the toum separate to prevent sogginess. To reheat, place the wraps in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven until crisp. Avoid microwaving, as it will make the pita chewy and the fries soft.

The chicken can be marinated up to 24 hours in advance, which deepens the flavor. The sumac onions and diced tomatoes can be prepared a few hours ahead and kept refrigerated. The toum can be made up to 3 days ahead.

Assemble and toast the wraps just before serving for the best texture. If you need to prepare wraps completely ahead, under-toast them slightly and finish in a skillet when ready to serve.

Serving ideas

Serve the wraps hot, sliced in half, with a generous bowl of toum garlic sauce for dipping. The creamy, garlicky sauce complements the spicy chicken and the sweet-tart pomegranate glaze.

For a complete meal, add a simple side salad of cucumber and tomato with a lemon-olive oil dressing, or serve with extra sumac onions and pickled vegetables.

These wraps are perfect for casual dinners, game-day spreads, or meal prep. They are hearty enough to stand alone, but you can also offer a side of hummus and warm pita chips.

For a lighter option, serve the filling in a bowl with extra vegetables and a drizzle of toum instead of wrapping it. However you serve them, the combination of crispy, juicy, and creamy textures will be a hit.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Toum Garlic Sauce

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp onion powder
• 2 tbsp toum garlic dip
• 1 tbsp red pepper paste
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 4 large thin pita breads
• 1/2 cup toum garlic sauce, for spreading
• 2 cups hot crispy french fries
• 1 cup sumac onions
• 1 cup diced tomatoes
• 2 tbsp pomegranate molasses
• 1 tbsp red pepper paste
• 1 cup toum garlic sauce, for dipping

Instructions

1. In a large glass bowl, combine the chicken thighs with smoked paprika, garlic powder, cumin, coriander, turmeric, onion powder, 2 tablespoons toum garlic dip, red pepper paste, tomato paste, lemon juice, and olive oil. Toss well to coat every piece. Cover and refrigerate for at least 2 hours.
2. Heat a large skillet over medium-high heat. Add the marinated chicken thighs in a single layer. Cook for 5-7 minutes per side, until deeply charred and cooked through. The thickest part should reach 165°F (74°C). Transfer to a cutting board and let rest for 3 minutes before slicing.
3. Slice the rested chicken into thin strips against the grain. Keep warm while preparing the wraps.
4. Lay a pita on a clean work surface. Spread a thick layer of toum garlic sauce over the entire surface, leaving a small border. Arrange a portion of sliced chicken, hot french fries, sumac onions, and diced tomatoes in a line down the center.
5. Fold the bottom edge of the pita over the filling, then fold in the sides and roll tightly into a compact cylinder. Repeat with the remaining pitas and filling.
6. In a small bowl, stir together the pomegranate molasses and red pepper paste. Brush the glaze generously over the outside of each wrap.
7. Heat a clean skillet over medium heat. Place the glazed wraps seam-side down and toast for 2-3 minutes per side, until the exterior is crispy, charred in spots, and crackling.
8. Slice each wrap in half on the diagonal. Serve immediately with a bowl of toum garlic sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

62 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.